We discovered this recipe on a beach vacation to the Florida Gulf Coast. It comes from The Great Southern restaurant in Seaside and was so good we had to buy the cook book. This one is so good as is, we’ve not made any adjustments to it over the years. It’s become a staple of our Christmas parties and always pleases a crowd (you can double it easily). You can divide the YaYa before adding the shrimp and do half chicken and half shrimp if some people don’t like shrimp.

Ingredients

• Smoked Gouda Cheese Grits
  • 1 qt chicken stock
  • 1 cup heavy cream
  • 2 cups grits
  • 1/4 lb butter
  • 1 can creamed corn
  • 1/2 lb shredded smoked gouda
• The YaYa
  • 8 strips smoked bacon, diced
  • 1 Tbsp garlic, minced
  • 1 Tbsp shallots, minced
  • 3 Tbsp butter
  • 1/2 cup white wine
  • 1 lb peeled deveined jumbo shrimp
  • 1/4 cup diced green onions
  • 2 cups chopped fresh spinach
  • 2 cups heavy cream

Instructions

1. Boil the stock, mix in the grits, and stir. Reduce to a simmer and cook according to instructions. Add cream if it needs more liquid.
2. Tumble in butter, add corn, drizzle in the rest of the cream and stir until fully combined. Add gouda and stir to combine.
3. In separate pan, cook bacon until rendered. Add garlic and shallots then cook for 2 minutes.
4. Add spinach, green onions, butter, and wine. Stir until spinach is wilted. Add cream and stir until simmering.
5. Add shrimp and cook until done. Do not overcook.
6. Place Smoked Gouda Grits into a serving dish. Pour shrimp and YaYa over the grits. Enjoy!